Rambutan Coconut Panna Cotta

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Creamy coconut-infused custard meets exotic, lychee-like rambutan fruit for a light yet luxurious finish.

Indulge in a silky, tropical dessert with our Rambutan Coconut Panna Cotta. Creamy coconut-infused custard meets exotic, lychee-like rambutan fruit for a light yet luxurious finish—perfect for ending a dinner party on a bright, refreshing note.

Total Cook Time: ~4 hours 15 minutes | Level of Difficulty: Easy

Ingredients

Panna Cotta Base

• 1½ cups (360 ml) full-fat coconut milk

• ½ cup (120 ml) heavy cream

• ⅓ cup (65 g) granulated sugar

• 1 tsp pure vanilla extract

• Pinch of fine sea salt

• 2½ tsp (1 packet) unflavored powdered gelatin

• 3 Tbsp cold water

Topping & Garnish

• 1 cup fresh or canned rambutan, peeled, pitted, and halved

• 1–2 tsp toasted coconut flakes (optional)

• Mint or edible flower sprigs (optional)

Ingredient Alternatives

• Gelatin: Substitute with 1¼ tsp agar-agar powder (dissolve in base and boil 1 minute).

• Heavy Cream: Use full-fat coconut cream for a fully dairy-free version.

• Sugar: Swap granulated sugar for coconut sugar or maple syrup (reduce by 1 Tbsp).

• Rambutan: Replace with lychee, longan, or peeled canned lychee.

Step 1: Bloom the Gelatin

In a small bowl, sprinkle gelatin over 3 Tbsp cold water. Let sit 5 minutes until softened.

Gelatin powder resting atop water in a clear bowl.

Tip Alert: Advance Prep: Panna cotta can be made up to 2 days ahead; add fruit garnish just before serving.

Step 2: Heat the Dairy

In a small saucepan, combine coconut milk, heavy cream, sugar, and salt.

Warm over medium heat, stirring until sugar dissolves and mixture is just under simmering (do not boil).

Tip Alert: No Bubbles: Stir gently and skim any foam before pouring to keep the surface silky smooth.

Step 3: Dissolve Gelatin

Remove pan from heat. Stir in bloomed gelatin until fully dissolved.

Whisk in vanilla extract.

Step 4: Strain & Pour

Strain mixture through a fine-mesh sieve into a clean liquid measuring cup to remove any undissolved bits.

Divide evenly into 4 lightly oiled or chilled 6-oz (175 ml) ramekins or molds.

Coconut panna cotta base being filtered through a fine-mesh sieve into a measuring cup.

Tip Alert: Even Texture: Straining is key to catch gelatin clumps or undissolved sugar crystals.

Step 5: Chill to Set

Cover ramekins loosely with plastic wrap.

Refrigerate at least 4 hours, or until the panna cotta is firm but still jiggles slightly.

Four ramekins of panna cotta on a refrigerator shelf.

Tip Alert: Portion Control: Use small 4–6 oz ramekins for perfectly portioned desserts.

Step 6: Unmold & Garnish

To serve, dip each ramekin’s base in hot water for 5 seconds, then invert onto a serving plate. Top with rambutan halves, sprinkle with toasted coconut flakes, and garnish with mint or edible flowers.

Beverage Pairings

• Moscato d’Asti: Its light effervescence and peachy sweetness harmonize with tropical coconut.

• Thai Iced Tea: Creamy spices and black-tea notes echo the panna cotta’s richness.

• Coconut Water Cooler: Serve chilled coconut water over ice with a lime wedge for a palate-cleansing sip.

  

  A glass of Moscato d’Asti, a vibrant Thai Iced Tea, and a refreshing coconut water cooler

Give your guests a taste of the tropics with this elegant Rambutan Coconut Panna Cotta—where lush creaminess meets exotic fruit. It’s simplicity perfected: set it, chill it, and plate it for a dessert that dazzles every time. Enjoy!